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Pre- heat oven to 220c or gas mark 7.
Beat the egg and sufficient yoghurt to make 1/4 pint of liquid when beaten in with the egg.
Add dry ingredients to form a dough.
Save about 2 teaspoons of the liquid.
On a flour board roll the dough to about 1/2 thick.
Cut into rounds and coat tops with left over liquid.
Place on no stick tray and bake for 10-15 minutes.
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